1/2 c. sugar
1/2 c. water
1/2 c. dark soy sauce
1/4 c. pineapple juice
2 tbsp. vegetable oil
1/2 tsp. garlic powder
1 tsp. grated ginger
2-3 lbs. chicken wings, cut at the joints, discard tips

Combine sugar, water, soy sauce, pineapple juice, oil, ginger and garlic powder. Stir over low heat until sugar is dissolved. Pour over chicken wings in bowl small enough so that all are covered. Cove and refrigerate. Marinate at least 1 full day, stirring occasionally.

Preheat oven to 350 degrees. Lift wings from marinade and place on cookie sheet. Bake 40 minutes or until tender. Baste twice with remaining marinade.